When I bake a cake at home, everything is filled with a sweet aroma and a homely warmth that reminds me of when my mother made a cake on Sundays for the rest of the week. If I had known at that time that this hot milk cake recipeI would have asked my mom to swap her yogurt cake for this super fluffy wonder.
It’s light, subtle and has a fantastic dairy scent. It is one of those cakes that I would eat for breakfast and snack every day, especially knowing how easy it is to prepare.
Hot milk is vital to the recipe, so don’t skip the heating step. In fact we are going to put milk, butter and vanilla essence in a saucepan and bring to a boil. When it starts to boil, turn off the heat and let it cool for a couple of minutes.
It is time to beat the eggs and sugar until they change color and begin to whiten and increase in volume. It is best to do it with electric rods like these.
Taurus Station Gray Stand Mixer, 300 W, Plastic
Meanwhile, in a deep and wide container, beat the eggs and sugar with electric rods until the mixture is creamy and whitish. Mix the milk with the egg very little by little and without stopping to prevent the second from curdling. Once mixed, we incorporate the sifted flour and yeast, and we move it slightly until everything is integrated, avoiding beating it excessively.
In this case we will use a mold with slightly higher walls and about 20 cm in diameter to make it taller and fluffier (remember the importance of choosing a suitable mold for each cake or sponge cake). Spread with butter and sprinkle flour to prevent sticking (removing the excess, we want a thin layer of flour), and pour the dough inside.
QUID SWEET GRAY – Round Springform Pan Painted Steel 20X10Cm
Chef’s trick: to remove possible bubbles, hit the mold a couple of times against the countertop so that the bubbles rise to the surface. In this way the crumb is more homogeneous and we remove the air that may have remained in the dough when beating.
With the oven already hot 180 ºC and heat up and down, cook the cake for 40 minutes. Once the time has passed, we turn off the oven and leave our cake inside to finish cooking with the residual heat for another 10 or 15 minutes. Unmold when cold and decorate with icing sugar on top.
As we always want to give you more, we leave you here the recipe for the best chocolate cake in the world, at the level of the best pastry shops in Madrid, and super easy to make, like this hot milk sponge cake that reminds us of childhood.
Photos | Direct to the Palate
In Trendencias | Real bread: 14 artisan bakeries in Madrid where to buy it